Creamy American cheesecake with cookie crust. Extra creamy thanks to the special baking method.
Contains the following allergens:
Milk
Eggs
Preparation
25 min.
Baking Time
60 min.
Servings
12
Difficulty
Medium
Instructions
1
Finely crush the biscuits and mix with melted butter. Press into a 24cm springform pan and chill for 10 minutes.
2
Beat cream cheese with sugar until smooth. Add eggs one at a time, mixing gently to avoid incorporating too much air.
3
Fold in sour cream, vanilla and flour. Pour the mixture over the biscuit base.
4
Bake at 160°C (320°F) for 60 minutes. The center should still have a slight wobble.
5
Turn off oven and leave cheesecake in oven with door slightly ajar for 1 hour.
6
Refrigerate for at least 4 hours, preferably overnight before serving.
Ingredients
12 Servings
- digestive biscuits or graham crackers 200 g
- butter, melted 80 g
- cream cheese 900 g
- caster sugar 200 g
- eggs 4 Stk
- sour cream 200 g
- vanilla extract 1 TL
- plain flour 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
Comments 1
So ein feines Rezept, muss ich unbedingt wieder mal machen!